Wine and Beer Most important species of vinegar bacteria causing sliminess is None of these Acetobacter aceti Lactobacillus lactis Saccharomyces carlsbergiensis None of these Acetobacter aceti Lactobacillus lactis Saccharomyces carlsbergiensis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer A special beer yeast of the bottom type is S. carlsbergensis S. thermophillus none of these S. cerevisiae S. carlsbergensis S. thermophillus none of these S. cerevisiae ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer If the mash in the brewhouse is held too long it may undergo citric acid fermentation lactic acid fermentation butyric acid fermentation both (a) and (b) citric acid fermentation lactic acid fermentation butyric acid fermentation both (a) and (b) ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer Acetic acid bacteria spoiling musts and wines are inhibited by 14-15% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume 14-15% alcohol by volume 24-25% alcohol by volume 30-35% alcohol by volume 5-7% alcohol by volume ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The fermentation of wine can be carried out using the strains of Bacillus subtilis Saccharomyces cerevisiae Pedicoccus cerevisiae Saccharomyces carlsbergenesis Bacillus subtilis Saccharomyces cerevisiae Pedicoccus cerevisiae Saccharomyces carlsbergenesis ANSWER DOWNLOAD EXAMIANS APP
Wine and Beer The crushed grapes used for wine manufacturing are also known as wort pilsener hop must wort pilsener hop must ANSWER DOWNLOAD EXAMIANS APP
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